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Sonja Snow: "i used to only make jiffy because i love the swee…" Read More
10Ingredients
60Minutes
1380Calories
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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
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1380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1380Calories from Fat580 |
% DAILY VALUE |
Total Fat64g98% |
Saturated Fat17g85% |
Trans Fat1g |
Cholesterol265mg88% |
Sodium1630mg68% |
Potassium500mg14% |
Protein24g |
Calories from Fat580 |
% DAILY VALUE |
Total Carbohydrate181g60% |
Dietary Fiber6g24% |
Sugars85g |
Vitamin A20% |
Vitamin C0% |
Calcium70% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(44)

Sonja Snow 5 months ago
i used to only make jiffy because i love the sweet corn bread. i started using this recipe and it os fantastic! definitely going into my cookbook!

Erin Scott 7 months ago
Wonderful recipe! Our family loved it. We have a family of 3, so it was a lot for us to eat at once. We froze half and used them a couple of weeks later. Froze great too!

Jason Higgins 9 months ago
The best cornbread recipe I have come across. It's easy, using items just about any home cook has in their arsenal. Just delicious!

Christine Bennett 2 years ago
It was Great 👍🏼
I did modify the recipe. I added cream corn and sweet pepper.

Heidi Croff 2 years ago
I haved the recipe and they turned out amazing! Wernt too sweet! I ended up doing them in a cupcake Pan and I only baked them for 30 min at 350 degrees F. I think next time I’m going to try and glaze a sugar butter on the top kinda like Famous Dave’s 😊

Erica Moore 3 years ago
This was very good. The family loved it. I followed some of the other suggestions and reduced the amount of sugar. I only used a cup and it was just the right amount of sweetness. The batter made two 9 inch pans.

Adam R. 3 years ago
One of the best sweet cornbread recipes I’ve tried. Definitely making this again!

Apryleve 3 years ago
This makes a lot! I cut the recipe in half and was still able to make a dozen muffins. I also cut the sugar from 2/3 to 1/2 (per 2 serving ), I will cut it even more next time.

Rudolph M. 4 years ago
perfectly done in cast iron pans.
A touch too sweet, reduced sugar second batch. Many compliments from family and friends.
This is a keeper!

Chandler 4 years ago
Amazing! I add extra honey and sprinkle brown sugar on top for some added sweetness and it is so moist and sweet.

shadow queen 5 years ago
My daughter made this ad it wasnt sweet ad didnt cook evenly ad the baking soda was over powering. Wont use this one again.

Lisy is awesome 5 years ago
I substituted in whole wheat flour and cashew milk and baked it in silicone muffin cups so I was very pleasantly surprised when they turned out! It took 25 minutes per batch. It was moist and a little denser then your average cake but I found the texture and flavour quite enjoyable. They popped out of the muffin cups like they never wanted to be there in the first place.

Nicole 5 years ago
LOVED this recipe. Will definitely make it again. Only thing I found is that the portion was too large for a family of 3. Halved all the ingredients and it was perfect!

Watson 5 years ago
incredible! I just wish it wasn't so crumbly. it's still my go to and I make it often!

Rene' Johnson 5 years ago
Very good. Would make it again. Next time I’d increase cornmeal though (and decrease flour).

Mo McMahon 5 years ago
Ok but too much flour, not really a corn bread IMHO. I like recipes with sour cream or yogurt in them to keep it moist but I thought I’d try something different.